Blue Morel Restaurant & Wine Bar Restaurant Review

: Blue Morel’s seasonal and ever-changing menu showcases the products of local farmers and culinary artisans. Heading the kitchen brigade are chef-director Thomas Ciszak and executive chef Kevin Takafuji, a veteran of NYC's Le Bernardin and Cello. Their collaboration has produced starters such as duck confit rillette with peach mostarda, arugula and fried bread, and entrées of pan-roasted Chatham cod with barley, Savoy cabbage, apple wood bacon and fried kale. The wine list is extensive and expensive, but just right for the cuisine. Appealing desserts will lure the diner seeking a sweet end to the meal. Among the best is almond cake with speculoos cookie butter, coffee custard ice cream on the side and rich Caramelia milk chocolate Chantilly.